One-Pot Italian Rigatoni

Heat the olive oil in a large saucepan over a medium-high heat. Add the beef mince and cook, breaking up with wooden spoon, for 3-4 minutes, or until browned. Add the brown onion, red capsicum and carrot and cook for 5 minutes, or until softened. Add the garlic and Italian herbs and season with salt and pepper. Cook for 1 minute, or until fragrant.

Add the diced tomatoes, tomato paste and water and bring up to the boil. Season generously with salt and pepper, then add the uncooked rigatoni and reduce the heat to low. Cover with a lid and simmer, stirring occasionally for 15 minutes, or until cooked through. If your pasta is running dry, add a splash of water and continue cooking for a little longer. Note: be sure to add the correct amount of pasta in order for your dish to be balanced, just the way we planned it!